I am a huge fan of white fish and especially sea bass. It’s not overly fishy and works with a variety of flavor combinations/various spices. I had left over olive oil infused with herbs and spices (from my marinated goat cheese recipe). Using this flavorful oil with sea bass created absolutely heavenly results. The combination of flavors (rosemary, juniper berries, garlic and thyme) is the perfect enhancer for the beautiful wild sea bass fillets. This recipe can certainly work with a variety of different fish types (especially white fish). I believe for best results it is extremely important to purchase the best possible quality fish that’s available.
I served my baked sea bass over pearled (a/k/a Israeli couscous) with fresh grape tomatoes. Quick and easy dinner in around 20 minutes time! Now that’s something to get excited about.
- 2 white fish fillets (I used Wild Chilean Sea Bass and each fillet is roughly 6-7 oz)
- ⅓ cup of infused extra virgin olive oil
- lemon zest from one medium lemon
- ⅓ cup shredded parmesan cheese (optional)
- salt & pepper to taste
- Preheat the oven to 400°F.
- Season the fish fillets on both sides with a little salt, pepper and lemon zest.
- Lightly heat a large ovenproof frying pan, add olive oil and lay your fish, prettiest side facing up, in the pan. Fry for a minute or two on each side. Remove from heat and add more olive oil making sure each fillet is well drenched in the oil.
- Top with shredded cheese and then place the pan in your preheated oven for around 15 minutes, depending on the thickness of the fish (check by cutting into the thickest part of one or two of the fillets; they should be pearly white and not transparent). Depending on your oven you may need to flips the fish at a half-way point.
